He’s a brilliant, creative friend of mine. Here’s his latest, beautifully mysterious and fantastic video – Photos. Life. Eastern Shore of the Chesapeake Bay. And if you like this, check out his website. If you ever need creative services, he’s the guy.
No reason to even go out to the studio in today’s snowstorm – I stayed IN. Thankful that Kevin is keeping the woodstove going out there, just in case. I hung out in the house, with the internet and spotify and Zip and Kev and blankets.
As far as the giant blizzard goes, all is well in our part of Maryland, I think – judging by my facebook and twitter feed, most people who aren’t in a beach town are ok. In Bozman we have knee deep snow, and it’s really, really windy now. Drifts and hopefully no power outages.
Here’s to finishing out a safe first blizzard of the year, and honestly? That’s enough, no more.
My favorite food columnist struck a home run on this one!
At this very moment, 3:57PM on Friday the 22nd of January, snow is coming down fairly briskly, but the ground isn’t quite covered. Yes, I’ll update you as it goes.
Until then, read today’s Food Friday column on the Talbot Spy. And yes, you have time to run to the grocery for a chicken. But hurry!
Enjoy your snowstorm, East Coast!
Three reasons why October crabs are the best:
- They’re at the end of the season, ready to hibernate and not going to molt one more time, so they’re FAT, meaning lots of meat in the shell.
- They’re HUGE this time of year. Our October and November crabs were 8 inches, point to point. WOWza, Yum.
- Cold weather brings fat (don’t I know it) which is tastier. MD crab is forced to weather cold winters, and that extra layer of fat makes them the tastiest crabs anywhere.
A toast to October crabs and Miles River trot lining October 2015 trot lining on the Miles River with Steve Fegan. Thanks, Steve. Most delicious crabs of the year!